Main Dish
I have been buying Ken’s Apple Cider Vinaigrette for a couple years now, it’s one of my favorite salad dressing to have on salads or with vegetables but I recently went on their website to see if the dressing was gluten free and found it is gluten free and they had a recipe for these meatballs so I knew I wanted to try them. These meatballs are sweet from the vinaigrette and spicy from the sriracha and cayenne. Jim and I both really liked these meatballs. They are simple to make and can be made into smaller meatballs for an appetizer or larger for dinner. These would also be easy to make and put in the crockpot for entertaining.
INGREDIENTS
For the meatballs-
2 pounds ground Turkey
2 cloves minced garlic
1 cup breadcrumbs (I used crushed corn chips to keep it gluten free)
1 small onion finely diced
1 teaspoon cayenne pepper
1/4 cup Ken’s Apple cider Vinaigrette
Pinch of salt
Pinch of pepper
To make the glaze-
1 cup Ken’s Apple Cider Vinaigrette
1/4 cup low sodium soy sauce
3 teaspoons grated ginger
6 Tablespoons packed brown sugar
2 Tablespoons sriracha
3 teaspoons cornstarch
DIRECTIONS
Pre heat the oven to 400 degrees. Line a baking sheet with tin foil and set aside. Add all of the meatball ingredients into a large bowl and mix well to combine. Roll into 1 inch balls. Place the balls on the baking sheet and bake for 15 minutes.
Mix the apple cider glaze ingredients except for the cornstarch into a large skillet and mix well to combine and bring to a boil. Once to a boil mix the cornstarch with 1 tablespoon of water then add to the sauce mixture. Stir until slightly thickened then turn the heat down to medium. When the meatballs are ready take them out from the oven and add them to the sauce to finish cooking. Once cooked through remove from heat and serve warm.
Enjoy!
Spring is here and that means we are grilling! This dish is delicious! It’s sweet and spicy all at the same time! The sauce is a keeper for sure! Jim was using the sauce on everything he possibly could! Before I grilled the chicken I pounded the chicken breast flat so they all cooked a little faster and more evenly.
INGREDIENTS
1/2 cup of hot sauce, I used franks red
1 cup sour cream (I used a lactose free sour cream so robby could have it too)
1/2 cup ketchup
1/4 cup honey
1 1/2 teaspoons smoked paprika
2 teaspoons ground cumin
4 chicken breast, pound thin.
DIRECTIONS
In a bowl combine the hot sauce, sour cream, ketchup, honey, paprika and cumin. Whisk to combine.
Pour half of the mixture over the chicken to marinate. Set the rest aside in the refrigerator for later. Cover and refrigerate the chicken for 30 minutes or as long as overnight.
Remove the chicken from the marinade and discard that portion of the marinade. We grilled the chicken until cooked through. You can also bake the chicken as well.
Heat the reserved marinade in a small saucepan until warmed through. Serve the chicken adding some of the warmed sauce on the top.
Enjoy!
We eat a lot of chicken and rice so I decided to change things up a bit and have shrimp. This comes together fast using steamed broccoli and even faster if you use a microwave rice. The sauce is sweet from the honey, salty from the soy and a little sharp with the lime juice. It all comes together very nicely.
INGREDIENTS
1.5 pounds of medium shrimp peeled and deveined
1/4 cup honey
1/3 cup soy sauce or Tamari
Juice of 1 lime
3 garlic cloves, minced
1 Tablespoon butter
2 cups steamed broccoli, I used the steam bagged broccoli in the freezer section of the grocery store.
Cooked rice for serving.
DIRECTIONS
In a small bowl, whisk together the honey, soy sauce, lime juice and garlic. Take out 1/3 of a cup of sauce and set it aside for later. Add your shrimp to the bowl with the remaining marinade. Refrigerate for 15 minutes.
While your shrimp is marinating you can steam the broccoli. You can also start your rice if not using microwave rice.
Add your butter to your large skillet over medium high heat. When the butter is melted add your shrimp, discarding the marinade. Cook the shrimp about 1 minute per side and add your steamed broccoli and the reserved marinade. Cook until the shrimp is cooked through. The shrimp will be pink.
Serve over rice.
Enjoy!
Jim wanted fish taco’s and I wanted something a little different than my usual fish taco. This Taste of Home recipe was just that! This dish comes together really quick. The Taco seasoning on the fish was a nice twist and did not over take the fish. I used Haddock but the recipe calls for sole, either will work just fine. Sadly this picture does not do this dish justice. Flaky seasoned fish with a fresh simple slaw. We served this on flour tortilla wraps.
INGREDIENTS
1 1/2 sole fillets (or haddock), cut into one inch strips
1 Tablespoon taco seasoning
1/4 cup butter, cubed
1 package (10 ounces) Angel hair coleslaw mix
1/2 cup cilantro, chopped
1 tablespoon lime juice
1 teaspoon sugar
1/4 teaspoon salt
1/4 teaspoon pepper
8 taco shells or wraps
8 lime wedges for serving
DIRECTIONS
Sprinkle the fish with the taco seasoning. In a large skillet over medium heat, cook fish in butter for 3-4 minutes on each side or until the fish flakes easily with a fork.
In a small bowl combine the coleslaw, cilantro, mayonnaise, lime juice, sugar, salt and pepper. Mix well.
Place the fish on your taco shell or wrap, top with slaw mixture and serve with lime wedges.
Enjoy!
I told you how much Robby has been asking for chicken and rice dishes well I’m always trying to find new and creative dishes for him. I found this dish on Pinterest and it did not disappoint. Lots of flavor and easily made using a rotisserie chicken.
INGREDIENTS
1 onion, diced
2 garlic cloves , minced
1 Tablespoon fresh ginger root, grated
1 Tablespoon curry powder
Pinch of red chili flakes
400 g. Can of chopped tomatoes
3/4 cup long grain rice, uncooked
2 1/2 cups chicken stock
1 1/2 cups cooked shredded chicken
1/2 cup coconut milk
Salt
Pepper
Chopped cilantro to garnish
DIRECTIONS
Spray a deep dish saucepan with non stick spray. To to medium high heat and add the onions, fry for a few minutes to soften. Add garlic , ginger, curry powder and chili flakes. Fry for another minute then add in the chopped tomatoes, rice, stock and cooked chicken. Bring to a boil and then lower the heat and simmer for about 15 minutes or until the rice is cooked through.
Add in the coconut milk and stir until creamy and heated through.
Taste and season as needed with salt and pepper. Garnish with cilantro if desired.
Serve warm.
Enjoy!
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